Hot & Spicy Firewater Noodle Stir-Fry

Serves 2-3

•100g dried egg noodles, cooked according to packet directions and drained

•2 mushrooms, sliced

•1/3 cup peas

•1/3 cup corn kernels

•1 egg

•1 1/2 tbsp hoisin sauce

•1 12 tbsp miso paste

•1/4 cup water

•1/4 tsp Culleys firewater

•1/4 tsp salt

•1/4 tsp black pepper

1. Sautee mushrooms until browned. Add hoisin sauce, miso and water. Simmer for 1-2 minutes, before adding drained noodles, peas and corn. Cook for a further 5 minutes, mixing with tongs to distribute.

2. Move the stir-fry to one half of the pan. To the empty half, add the egg and cook, mixing, to create an omelette. When cooked, break the omelette with a spatula, then toss with the noodles.

3. Mix together remaining ingredients to create a sauce, then add to the pan. Toss to fully coat, then serve!